This delicious egg and gruyere cheese quiche is topped with crumbled corned beef hash, which turns into a crispy meat topper once baked! Its filling, yet light enough to eat before a day on the go. And this corned beef hash breakfast quiche recipe is actually SUPER easy to make! So if you are looking for a tasty and simple recipe using corned beef hash, look no further!
Why Does This Quiche Recipe Use Canned Corned Beef?
Well, for one, corned beef is DELICIOUS. I know, I know, meat in a can just seems down right WRONG. But I promise you, once it is baked in the oven and crisps up, it is seriously flavorful. We top pizza with pepperoni and sausage, why not top quiche with corned beef! When you crumble it, you will see how much it actually resembles sausage.
And when it is baked in the oven (or even when it is sautéed!), it turns into crispy meat crumbles that add salt and flavor to the mushroom and goat cheese quiche.
How Do You Make The Quiche Crust Recipe From Scratch?
This crust is SO easy to make, trust me! In 5 minutes you will have a flawless and ideal quiche crust!
- In a food processor, process the flour, salt, ice water, egg and pieces of butter until fully combined. You may need to stir it a few times to really break up the butter.
- Transfer to a clean baking surface, and press until a solid dough ball forms. Smush the dough ball down and begin to roll it out with a rolling pin. You want the size of the dough ball to be about 1 1/2 inches wider than your pie or tart dish on all sides.
- Transfer the dough onto the cooking sprayed tart dish and shape it into the tart, pressing down the sides and discarding the extra dough.
- Refrigerate until ready to use!
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How Do You Make The Corned Beef Hash Breakfast Quiche?
We use liquid egg whites in this quiche, so it’s SUPER easy to make. We’re talking 5 minutes TOPS.
Make sure to scroll down to the recipe card for the full list of ingredients and instructions!
- In a large bowl, mix together the egg whites, garlic powder, chopped onion, cherry tomatoes and shiitake mushrooms. Toss in about 1/2 tsp of dried thyme and a little ground black pepper. Don’t add salt, as the corned beef is salty enough!
- Grate in about 1/2 a cup of gruyere cheese and mix well.
- Pour the egg mixture into the quiche crust, and level with a spoon. With your hands, crumble the corned beef hash evenly over the top of the quiche. Make sure to keep it on the top and to NOT mix it, because we need it to get crispy!
- Bake your quiche in the oven at 375 degrees F for about 45 minutes, until the edges of the quiche crust are golden. Allow it to rest for at least 10 minutes before removing from your tart or pie tin and cutting. Enjoy!
Need a tart tin? I love this champagne color CHEFMADE 9.5-Inch Round Tart Pan with Removable Loose Bottom, Non-Stick Carbon Steel Quiche Pan for Oven Baking!
When To Serve This corned beef hash and eggs Recipe:
We typically serve corned beef hash and eggs for breakfast. Actually, in my experience, most egg recipes are served for breakfast. Quiche for dinner might sound strange, but since this gruyere cheese quiche is so filling, and is loaded with nutrients and protein, it could also make a great dinner quiche recipe!
And what better way to use up your extra St. Patricks Day corned beef than with a delicious left over corned beef recipe!
Optional Substitutions:
I understand that not everyone has liquid egg whites, gruyere cheese or even canned corned beef, so here are some substitutions that you can make for ingredients that you don’t have. Remember, this is Recipe Hippie, a ‘free spirited approach towards home cooking‘! I never want you to miss out on a delicious recipe because you are missing an ingredient, so I encourage you to improvise and use what you have!
| Canned Corned Beef | While I made this recipe for people who were wondering what to make with corned beef hash from a can, it can definitely be substituted for refrigerated corned beef hash, or even left over corned beef brisket! |
| Gruyere Cheese | You can really use ANY cheese that you have in your fridge for this recipe! I made this quiche with cheddar one time AND with gruyere another time. I really found no significant difference in how cohesive the dish was, so I say use whatever cheese you desire! Goat cheese would probably taste AMAING! |
| Shiitake Mushrooms | While shiitake mushrooms are loaded with nutrients that traditional button mushrooms lack, there is no harm in swapping these earthy mushrooms for baby Bella, portobello, or really any kind of mushroom! |
| Liquid Egg Whites | I have recently gotten into cooking with liquid egg whites from the carton because they are SO easy, less messy and bake into fluffy golden perfection. Plus, they allow us to omit the milk that is traditionally used in quiches! But if you do not have a carton of egg whites, I recommend using 6 large eggs, whites and yolks, and whisking them until fully combined before adding the rest of the ingredients. |
Corned Beef Hash Breakfast Quiche
Equipment
- Food Processor
Ingredients
Quiche Crust Ingredients
- 1 1/2 cups all purpose flour
- 2 1/2 tbsp ice water
- 8 tbsp refridgerated unsalted butter, cut into 1/4 inch pieces
- 1 large egg
- pinch of salt (a little under 1/4 tsp)
- cooking spray
Quiche Filling
- 8 ounces liquid egg whites or 6 large eggs, whisked
- 1 medium yellow onion, chopped
- 1 tbsp garlic powder
- 1/2 cup shredded gruyere cheese or any cheese you have, like goat cheese or cheddar
- 8-10 cherry tomatoes, cut in half
- 1/4 pound shiitake mushrooms, brushed with the end of the stem cut off (slice the large ones in half)
- 8 ounces caned corned beef hash, or 8 ounces refridgerated corned beef hash
- 1/2 tsp dried thyme
- ground black pepper
Instructions
Make The Quiche Crust:
- In a food processor, process the flour, salt, ice water, egg and pieces of butter until fully combined. You may need to stir it a few times to really break up the butter. Feel free to add a little water if it is not combining enough.
- Transfer to a clean baking surface sprinkled with flour, and press until a solid dough ball forms. Smush the dough ball down and begin to roll it out with a rolling pin. You want the size of the dough circle to be about 1 1/2 inches wider than your pie or tart dish.
- Spray the tart dish with cooking spray and transfer the dough to the tart or pie dish. Shape the dough into the tart, pressing down the sides and discarding the extra dough. Cover with plastic wrap and refrigerate until ready to use!
Make The Quiche Filling:
- Pre-heat the oven to 375 degrees F.
- In a large bowl, mix together the egg whites, garlic powder, chopped onion, cherry tomatoes and shiitake mushrooms. Toss in about 1/2 tsp of dried thyme and a little ground black pepper. Grate in about 1/2 a cup of gruyere cheese and mix well.
- Pour the egg mixture into the quiche crust, and level with a spoon. With your hands, crumble the corned beef hash evenly over the top of the quiche. Make sure to keep it on the top and to NOT mix it, because we need it to get crispy!
- Bake your quiche in the oven at 375 degrees F for about 45 minutes, until the edges of the quiche crust are golden. Allow it to rest for at least 10 minutes before removing from your tart or pie tin and cutting. Enjoy!
Notes
Did you like my corned beef has breakfast recipe? If so, you should check out my Crispy Corned Beef And Lemon Garlic Cabbage recipe!
Crispy Corned Beef And Lemon Garlic Cabbage
You’re going to want to save this one, guys! This is the best corned beef and cabbage recipe because the corned beef is transformed into a super flavorful, crispy on the outside, juicy on the inside corned beef brisket that pretty much melts in your mouth. It is served over a bed of cabbage that …
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